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dry aging using UMAI bags

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    #1

    dry aging using UMAI bags

    does any body have any experience using the UMAI bags (http://www.drybagsteak.com/) ? If so, what was your experience?
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    #2
    Not yet, but I'm planning to.

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      #3
      Yes, I have used their product to dry age boneless rib-eyes. All have been done for 30 days +/- a day or two. First one was cooked as a "prime rib for Christmas dinner and was very well received. Have done 2 more since that were eventually cut into 1 1/2" - 2" steaks. Flavor and tenderness both awesome!!!! I was never much a believer in dry aging as I was once gifted some aged steaks from a "well known" Nebraska steak supplier that were downright mushy & tasteless. For years I thought dry aged was highly over-rated. I am now a convert. Have my 4th rib-eye in the fridge now. I start with choice boneless whole rib-eyes when they are on sale at Sam's or Fareway. Contrary to some reviews, I have had no problems with the vacuum seal process though I do have a fair bit of experience with vacuum sealers & understand the process so maybe that helps. It will be rare occurrence that an "un-aged" steak hits my grill from now on! Try it, you'll like it!
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        #4
        I've been following the Umai bags for a while also. I just bought a vacuum sealer just so I could buy those bags for dry aging. Hopefully I'll be searing some dry aged steaks very soon!

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          #5
          Just bought a couple packets to experiment with....

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            #6
            We have asked Dr. Mata, the beef scientist, to evaluate this and other methods for us. Stay tuned.
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              #7
              Bump for an update

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                #8
                Took a first pass at creating Copa. It was pretty easy to do. I had a great butcher who trimmed the pork shoulder for me. Though next time I would do it myself. It took about about month or so. The weight loss is the indicator when it's done--40% loss of weight.
                It was pretty good--as in 500g lasted about week. I would spice it differently, More paprika might even try cayenne to give it a kick. I would trim more fat off.

                Some things that are not mentioned, this takes space in the fridge, I would recommend using the beer fridge. Especially anything bigger than part of pork shoulder.

                They give you the cures and a couple of bags. You can make a couple of times.

                Next up list--Rib Eyes.

                This guy helped: https://www.youtube.com/watch?v=1QqYdUtNyN4
                Last edited by ramzi; July 7, 2015, 11:32 AM. Reason: added Youtube link
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